Banana Bread Breakfast Bars

banana bread breakfast bars

This recipe is in this book and I have been meaning to share it here for a very long time! I have received a lot of great feedback suggesting that many of you are enjoying these breakfast bars just as much as we do. If you try them out be sure to let me know what you think.


Banana Bread Breakfast Bars

  • 1 1/2 cup cashews
  • 1 1/2 cup desiccated coconut
  • 3 ripe banana, peeled and quartered (approximately 300 grams)
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  1. Preheat your oven to 180°C or 350°F. Grease and line a 20cm cake tin with baking paper overhanging the sides for easy removal.
  2. Place the ingredients into your processor and blend at high speed until the mixture resembles a batter. You may find it works best if you process the cashews and coconut at high speed then add the remaining ingredients and process again.
  3. Pour the mixture into your tin and smooth over the top. Bake for 25 minutes. Remove from the oven and leave to cool in the tin for 10 minutes before gently transferring to a cooling rack to cool completely.
  4. Slice. Serve. Eat and enjoy!
Rate this recipe
Recipe
Banana Bread Breakfast Bars
Published
Rating
3.5 Based on 40 Review(s)
  • Julia

    How could I make these nut free? I want to make high protein breakfast bars for my husband but his naturopath said to steer clear of nuts. He is also gluten intolerant. Thank you!

    • I would try using a mix of sunflower and pumpkin seeds?

      • Julia

        Thank you!

  • Christie

    Absolutely love this recipe. So simple and quick and loved by all in this household. Thank you.

    • Thank you so much. I really appreciate that. x

  • Kathie Holmes

    How big is the pan that this recipe is for please? Is it only a small pan i.e. one serve?

  • SassieSadie

    I just made these for tomorrow’s breakfast, and used a silicone muffin pan. It made 4 muffins – can’t wait for breakfast tomorrow

  • Kath

    Can anyone guess the calorie/ carb count if these? These sound great but I’m on a Low carb high protein diet while on a challenge.

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  • Judith Davison

    These are great. I made them for a quick afternoon treat…. and put your nutella spread on top. Big hit!

    • YUM!!!!! Thank you. I am glad you have enjoyed them. I want to try that now 🙂

  • rachael

    i’m sure you’ve been asked this before, but what type of food processor do you use?

    • There are loads of options depending on your needs and budget. If you would like to send me a message I can let you know the ones I have received positive feedback on.

  • ClaireChev

    Hi Bianca, should I be soaking the cashews first? Or just throw them in and blend them up as is? Can’t wait to try this… Think my little man would love them!

    • I just throw them in. I hope you and your little man enjoy them. be sure to let me know. x

      • Claire Chevalier

        Finally got to making these this morning… Little man had some for afternoon tea and they are a hit! I threw in some dried cranberries after everything was processed. Delicious! Thank you 🙂

        • bianca

          Thank you!! I really appreciate the feedback. I am glad you have enjoyed them, be sure to let me know how you go with anything else that you try. Thanks again, Bianca. x

  • Mel

    Can you use coconut flour instead of coconut?

    • I am not sure that would work sorry Mel. Haven’t tried it myself.

      • Katie

        I just made these with coconut flour (Not a fan of the texture of coconut, but don’t mind the taste) they came out a bit denser, but still tasted nice. The kids loved them. (9yr & 1 yr) I made a double batch and added cinnamon, sunflower & flax seeds.

        • Thank you. I am glad they have been enjoyed. I really appreciate the feedback and I am sure it will help others too.

  • Linda

    Bianca, would you recommend using almonds (soaked?) I can neither eat cashews nor pumpkin nor sunflower seeds 🙁 .. guess I’ll give almonds a try and let you know! 🙂

    • Yes, try your almond or even macadamias and let me know how you go. x

      • Jess

        I used almonds in mine and it was great!

  • Ness

    This is amazing! We use it as a quick, healthy snack. Thanks heaps x

    • Thank you so much. I really appreciate the feedback. I am glad you enjoyed them. Be sure to let me know how you go with anything else that you try. x

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  • saxel

    I have yet to make this into a loaf, i however make them into little bite size bars by putting them in patty cake pans. At first my daughter looked at them and said well they are very fluffy like a cake, i said to her to try them instead and she was amazed at how yummy they are. I have been making them for ages now and never tried them myself until the other night and OMG i have to say they are so tasty and so simple and the ingredients are something i always have. Thanks again for an awesome recipe and off i go to bake these again!

    • Thank you so much!! I am glad they are enjoyed. I really appreciate the feedback. Be sure to let me know how you go with anything else that you try. x

  • Jess

    YUMMY! I used 2 bananas because mine were small. I also added 1T of cocoa because I had some left in the bowl from coating the brownie bars that I made into balls. Even the husband liked them and said they tasted like banana cake.

    • Fabulous!!! Thank you so much. I am glad you are finding some recipes that you enjoy. Again, I appreciate the feedback. I look forward to hearing about what you whip up next. Enjoy.x

  • annabelle

    I’m so confused about these. I was so very excited to try this recipe based on the lovely photo and the rave reviews. But, honestly, these turned out terribly. It may be important to specify that the “blender” needs to be a nice high-powered fancy one if you want the option of “blending until very well combined.” For me the lack of liquid made it very difficult to even mix part way. I wound up adding some more banana and and a dash of coconut milk to try to help it along but even then, it was nothing I could “pour” into loaf pans. Perhaps I should have soaked the cashews first?

    Anyway, the result was a gooey mess with chunks of cashews and the texture reminded me of the egg-heavy products that are common in low-carb/paleo recipes (although there was no egg in this). NOTHING close to the “bready” or cakey loaf that I see on the picture above. I’m glad it worked for the rest of you but I won’t be making these again….unless someone can help me figure out how I screwed this up to badly?

    • Marilynne

      I wonder if you used cashew butter instead of the cashews? If that part was already done for you then it wouldn’t matter how strong your blender is. Then everything should blend well. Perhaps add the coconut first so it breaks down, then the banana, vanilla, and salt, and then when that is all mixed together, add the cashew butter. I haven’t tested it, it’s just a suggestion.

    • Bridget

      I had same problem. And they were horrible and I used my food processor . My looks like someone threw up… Or a plate of oatmeal let me know if you figure out what happened.

      • I am so sorry to hear this. I will add a note to the recipe re high speed blending. I hope you find some other recipes that you enjoy. Bianca

  • Allison

    Is there anything I can use besides coconut in these? I like your recipes, but recently found out that coconut doesn’t work for me and have been trying to omit it from my diet. Thanks!

    • I have only made these with coconut sorry. Often coconut can be subbed with either one or a mix of the following, sunflower seeds, nuts such as almonds or cashews, rolled oats. I hope that helps.

  • Katherine

    Made these today, love that they are simple and yummy!!

  • Vicki Mcarthur Greeves

    Going to try and make these but i am using almonds and i am going to blend them down in my nutribullet so they grind down enough

  • Jacqueline Sainsbury

    Wow! I will 100% be making these again. I used a mix of almonds and cashews and a teaspoon of organic coconut syrup as I have a sweet tooth. I often eat breakfast on the go and these will be perfect! Thanks!!!

    • Fabulous!!! Thank YOU!!! I really appreciate the feedback and I am glad you have enjoyed them. Be sure to let me know how you go with anything else that you try. x

  • Eve White

    This is great – a really simple recipe and my daughters loved them. I made them in mini cupcake trays, which worked well. Also excellent with cocoa. I’m wondering how a recipe like this might go if you added baking powder to make it a bit lighter. Would this work? Perhaps I’ll try it next time.

    • Sure, try it out. I think it will work. I am glad you enjoy the recipe. I really appreciate the feedback. x

  • Abandon Ship

    These turned out great!how long would these keep in the fridge/countertop?

    • I would keep them in the fridge and I would say 3 – 5 days. I am glad you enjoyed them. x

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  • Rebecca

    Is it right that these turned out quite dense and grey in colour?

    • Yes. I think that sounds ok. I hope you enjoyed them. x

  • Sol

    Absolutely loved this recipe! I copied someone further down who added 1 tbsp of cocoa, 1 tbsp of coconut oil and also added some protein. It ended up having a brownie like texture, will definitely be making it again 🙂

  • Judith

    A delicious breakfast with the mornings turning cool – are it still warm, topped with my favourite tahini caramel sauce and walnuts. Thank you!

  • Kylie Crowhurst

    These freeze really well also, Great for mornings when your in a rush and kids sleep in, I pop them in the oven to re warm and they take them in the car on the way to school! Add a smoothie to go and Ive Saved stress and sent them off with a healthy breakfast in their belly. As usual Bianca you’ve nailed it perfectly xx

  • Chelsea

    Hi! Just wandering if I could make these without a food processor? I don’t own one but would love to make them. I have a mortar and pestle (for the breakdown of the cashews and coconut), and a blender. Do you think this will still work? Thanks.

    • I don;t think that will work, if you can get cashew butter and coconut butter you could try using those….

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